Balsamic-y Shallot Chicken Alfredo
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Believe it or not, I had never made chicken Alfredo until this past weekend. It was my friend Olivia's 25th birthday party, and her boyfriend planned this incredible feast with Chicken Alfredo, Eggplant Parm, Green Salad, garlic bread, and so many other delicious things on the menu.
Since he's a vegetarian, I brought the chicken Alfredo, but buffed it up with some of my favorite flavors - balsamic vinegar and shallots. I also keep it on the lighter side with just enough cream and butter to make it feel decadent, but not too heavy as though you'll be in a food coma later. It was a huge hit, and I will definitely be making this again when I'm in the mood for a creamy white pasta!
Special Equipment
Ingredients
Directions
First, marinate the chicken by mixing all the ingredients and letting the chicken sit for at least 10 minutes. Preheat the oven to 425F.
In the meantime, boil a pot of water to cook the pasta. Once boiling, add 2 tablespoons of kosher salt and the fettuccine pasta. Cook according to package instructions. Save 1/4 cup of pasta water, then drain the pasta and rinse under cool water.
In your saute pan, add one tablespoon of neutral oil, then sear the chicken on medium high heat. Wait until browned, about 3 minutes, then flip and cook another 3 minutes. Remove and place on a baking sheet. Bake at 425 for 15 minutes, or until the inside reads 165F.
To the same saute pan, add in the 2 tablespoons of butter. Add the minced shallots and a pinch of salt. Cook on medium heat for 3 minutes. Add the 2 cloves of garlic, red pepper flake (if using) and cook for another minute.
Add the heavy cream and let reduce on medium low heat for about 5 minutes. Then, add the parmesan cheese, kosher salt, and black pepper.
Add the cooked pasta and reserved pasta water. Toss thoroughly, mix in the chopped parsley, and taste and just seasoning. Plate, top with slices of chopped chicken, and grate more fresh parmesan cheese. Serve immediately, and enjoy!